Dinner Menu

Menu of the week April 20th to Apr 26th

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS 2 for 1

WINES BY THE GLASS $5


POLENTA E FUNGHI Grilled polenta with mixed mushrooms and gorgonzola 5
OLIVE MARINATE Marinated mixed Italian olives 3
PAPPA AL POMODORO Tomato bread soup 4
RUSTICO Baked puff pastry filled with tomato sauce, mozzarella and parmigiano 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 6
PIPI E PATATI Bell peppers, potatoes and eggplant pan fried in olive oil 4

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 5
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
BURRATA CON PROSCIUTTO STAGIONATO E ASPARAGI 16
Fresh burrata cheese served with aged Parma Prosciutto and crostini bread
PAPPA AL POMODORO 8
Organic tomato bread soup
INSALATA DI SPINACI E PROSCIUTTO 10
Spinach salad with Parma prosciutto, marinated ceci beans, pickled onions
INSALATA DI BARBABIETOLA 9
Golden and red beets salad, goat cheese, pomegranate, almonds. Orange vinaigrette.
INSALATA AUTUNNALE 9
Shaved fennel, carrots, frisee’, orange, lemon basil dressing
SARDINE ALLA GRIGLIA CON INSALATA 13
Fresh Monterey bay Sardine grilled, romain salad with olive oil and lemon
CARPACCIO DI FILETTO DI MANZO 14
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
GNOCCHI DI RICOTTA CON POMODORINI 11
Ricotta cheese gnocchi servde in orange juice and fresh cherry tomatoes sauce

House made Pasta & Secondi

PAPPARDELLE ROSA CON GORGONZOLA E NOCI* 17
Home made beet pasta with gorgonzola cheese, walnuts and radicchio
FETTUCCINE AL RAGU’ DI AGNELLO * 17
Shredded lamb shank ragu over fettuccine pasta
TAGLIOLINI NERI CON FRUTTI DI MARE, FAVE E ‘NDUJA 17
Squid ink pasta with fava beans, ‘Nduja sausage, fresh calamari and prawns.
FILEJI DI RENATO* 17
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
PARMIGIANA DI MELANZANE 16
Eggpalnt parmigiana served with fresh mozzarella and tomato sauce
BRANZINO AL CARTOCCIO 26
Whole Mediterranean seabass pan roasted and finished in the oven in parchment paper
TAGLIATA DI FILETTO DI MANZO CON INSALATINA DI RUCOLA E FARRO 28
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
POLLO ARROSTO 19
Half roasted chicken served with lemon and thyme sauce and a side of potatoes
* available home made gluten free option

Sides

PIPI E PATATI 6
Belle peppers, potatoes, eggplant pan fried in olive oil
CAVOLFIORI AL FORNO 6
Cauliflowers baked in the oven with parmigiano, nutmeg, bechamel sauce
CICORIA PICCANTE SALTATA IN PADELLA 6
Dandelion greens and cannellini beans sauteed in a spicy olive oil and garlic with bread crumbs

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
TARTUFO 8
Hazelnut and chocolate gelato served in a plate like in Pizzo Calabro
PANNA COTTA 8
White chocolate panna cotta with sambuca and blueberry compote